Turmeric Golden Milk Latte, Anti-Inflammatory, Antioxidant Recipe, Eli Brecher cereal and peanut butter

This magical warming drink hits the spot every time. I love making a mug of Golden Milk before bed, and it tastes even better know how wonderful it is for my health too, thanks to the key ingredient: turmeric. Find my warming golden milk recipe below…

As well as giving curries that gorgeous yellow/orange hue, it’s no secret that turmeric is one of the most potent spices when it comes to health benefits, due to its active ingredient, curcumin.

4 reasons to add turmeric to your diet today.

  1. It may sound like a big claim, but scientific studies have shown that curcumin helps to inhibit inflammation in the body, and research suggests that it could be used to prevent and treat chronic diseases, from diabetes to cancer!
  2. By neutralising free radicals in the body, turmeric acts as an antioxidant. Now I’m not suggesting that turmeric is the answer to the world’s health problems, but it can do no harm to add this delicious and highly research anti-inflammatory spice into your diet!
  3. Curcumin is especially beneficial in auto-immune conditions (those that affect the immune system), including multiple sclerosis, rheumatoid arthritis and inflammatory bowel disease, as shown in this promising study.
  4. Another incredibly exciting study shows the effectiveness of turmeric in fighting depression, by boosting levels of serotonin and dopamine in the brain, and so acting as an antidepressant!

Turmeric Golden Milk Latte, Anti-Inflammatory, Antioxidant Tonic Recipe, Eli Brecher

Turmeric Golden Milk Latte, Anti-Inflammatory, Antioxidant Recipe, Eli Brecher

Top tips for maximum absorption of turmeric

  • Research also shows that consuming turmeric with black pepper (bioperine) increases its bioavailability (absorption in the body) by 2000%. That’s right – two thousand per cent!
  • It has also been proven that curcumin is a fat-soluble substance so it should be consumed with a meal that contains healthy fats, such as coconut oil, avocado, nuts or eggs.

So what are you waiting for? Go on and sprinkle some turmeric all over your life! Add it soups, curries, smoothies and Indian Lentil Dahl, or get creative and make this Turmeric & Goji Porridge… just be careful not to stain your clothes with it – I learnt the hard way!

As well as the star of the show, turmeric, the other ingredients offer an array of benefits too. Ginger has been known to sooth the stomach, whilst cinnamon has been glorified for stabilising blood sugar levels. Nutmeg helps detoxify the kidney and liver, and stirring in a dash of coconut oil boosts the omega-3 content, and adds to the incredibly smooth melt-in-your-mouth texture.

If you want to give some of my other nourishing hot drinks a go, be sure to try my Cinnamon Matcha Latte and my Brain-Boosting Hot Chocolate with Magic Mushrooms – you’ll love them!

Turmeric Golden Milk Latte, Anti-Inflammatory, Antioxidant RecipeTurmeric Golden Milk Latte, Anti-Inflammatory, Antioxidant Recipe, Eli Brecher

Golden Milk Recipe

This recipe was developed in collaboration with Indigo Herbs using their ingredients.

Ingredients:

(Serves 1)

  • 1 cup unsweetened almond milk
  • 1 and ½ tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp black pepper
  • 1 tsp coconut oil
  • 2 drops vanilla extract
  • 1 tsp honey (or maple syrup)

Method:

  1. Warm the almond milk in a saucepan but do not boil.
  2. Stir in the spices, coconut oil, vanilla and honey/maple syrup.
  3. Whisk together (I used a wired whisk) to create a frothy foam (you can transfer it to the blender for a few seconds if you don’t have a whisk – or feel free to skip this step entirely).
  4. Pour into a mug and sprinkle with a pinch of cinnamon.

Have you ever tried a turmeric latte? Let me know in the comments, and if you give this a go make sure to tag me on Instagram @cerealandpeanutbutter so I can see your creations!

For more delicious hot drinks, check out my recipe for Cinnamon Matcha Latte and Brain-Boosting Hot Chocolate.

For more turmeric recipes, try my Indian Lentil Dahl and Turmeric & Goji Porridge.

Turmeric Golden Milk Latte, Anti-Inflammatory, Antioxidant Recipe, Eli Brecher

Turmeric Golden Milk Latte, Anti-Inflammatory, Antioxidant Recipe, Eli Brecher @cerealandpeanutbutter

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Vegan Pumpkin Chocolate Chip Blondies Recipe Eli Brecher cereal and peanut butter

To be honest, I never intended for this recipe to end up on the blog, I just had an open tin of pumpkin purée from the Pumpkin Pie Pancakes I shared recently, so needed to find an exciting way to use it up! Then this happened… And after the success of my Secret-Ingredient Blondies, I have no doubt that these Vegan Pumpkin Chocolate Chip Blondies will be just as popular with everyone who is lucky enough to try them!

These gooey chewy blondies are incredible served warm for an extra special treat, or equally delicious just as they are – as a picnic snack, BBQ dessert, dinner party treat or simply to munch on while watching your favourite Netflix show. The soft fudgy texture is complemented by the a little crunch from the cashews and melt-in-your-mouth chocolate chips.

These pumpkin blondies contain NO oil, NO eggs and NO butter (or any kind of dairy). In addition, they’re gluten-free and refined sugar-free, making them suitable people with all sorts of dietary choices or intolerances! Instead of using the traditional unhealthy ingredients, the richness of almond butter and the moisture of pumpkin purée work to bind the ingredients together here.

Vegan Pumpkin Chocolate Chip Blondies Eli Brecher cereal and peanut butter

Vegan Pumpkin Chocolate Chip Blondies Recipe Eli Brecher

VEGAN PUMPKIN CHOCOLATE CHIP BLONDIES RECIPE

INGREDIENTS

Makes 12 blondies

  • 1 cup jumbo oats
  • 1 cup gluten-free flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup almond milk
  • 1/4 cup dairy-free yoghurt (I used Nush Foods cashew yoghurt)
  • 1/2 cup pumpkin purée (from a tin, or homemade)
  • 1/3 cup smooth almond butter (or other nut butter)
  • 2 tablespoons of maple syrup
  • 1/2 cup dark chocolate chips
  • 1/4 cup chopped cashews (or any other nut)

DIRECTIONS

  1. Pre-heat your oven to 180 C and line a square baking tray with greaseproof paper.
  2. In a large bowl, combine the pumpkin purée, almond butter and maple syrup and mix well. Then stir in the yoghurt, milk and vanilla and mix until smooth.
  3. In a separate bowl, mix together the oats, flour, baking powder and cinnamon.
  4. Add the dry ingredients to the wet ingredients and mix until fully combined, then fold in the chocolate chips and cashews.
  5. Pour into the lined baking tray and bake for 20 minutes.
  6. Allow to cool for at least 30 minutes before slicing into 12 blondie bars. Store in an airtight container for up to a week, if they last that long!)

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more dessert recipes, check these out: 
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Gluten Free Bread Recipe Eli Brecher

If you managed to read the whole title, yes it’s true – I really have developed a recipe for a loaf of bread that is gluten free, grain-free, dairy free and suitable for the paleo diet. So if this Flourless Nutty Bread is free from so many ingredients, I’ll bet you’re wondering what IS in this loaf?!

It’s jam-packed with all sorts of nuts and seeds, and the beauty of this recipe is that it’s incredibly versatile – you can use any nuts and seeds you have lying around and play around with the suggestions I’ve given to suit the ingredients you have at home!

Once you’ve tried this recipe, I can guarantee it’s one that you’ll keep coming back to again and again, both for its flawlessly dense texture or simply the enticing malty smell of it baking, which is enough to make my mouth water. It also freezes really well making it easy to have on hand when you want a quick breakfast or snack!

The best part is that it’s actually good for you! Not only is it very low in carbs and free from refined sugar, it’s loaded with protein and healthy fats, and extremely high in fibre thanks to the psyllium seed husk powder, which stands in for the flour to hold it all together. This may sound like an unusual ingredient but it’s available in all major health stores.

I love serving this bread toasted, alongside a selection of spreads and dips, such as guacamole, classic hummus, roasted red pepper hummus, Greek fava bean dip and Baba Ganoush (smoky aubergine dip). Of course, this bread pairs equally well with sweeter spreads, from Walnutella (chocolate walnut spread) to my famous Sticky toffee date caramel spread!

Gluten Free Bread Recipe Eli Brecher

Flourless Nutty Bread Loaf Recipe

Ingredients

Makes 1 loaf

  • 1/2 cup of walnuts, roughly chopped (or any other nut e.g. Brazil nut/hazelnut/pistachio)
  • 1/2 cup of almonds, roughly chopped (or any other nut)
  • 1/4 cup pecans, roughly chopped (or any other nut)
  • 1/4 cup cashews, roughly chopped (or any other nut)
  • 1/2 cup mixed seeds (e.g. pumpkin seeds, flax seeds, sesame seeds, chia seeds, sunflower seeds)
  • 4 tablespoons (60ml) olive oil
  • 1 heaped tablespoon maple syrup
  • 3 tablespoons psyllium husk powder
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 4 eggs (beaten)

Method

  1. Pre-heat the oven to 160 C and line a loaf tin with greaseproof paper.
  2. In a large bowl, mix all the dry ingredients together. In a separate bowl, mix together the eggs, oil and maple syrup. Combine the wet and dry ingredients and stir well.
  3. Pour the mixture into the lined tin and bake for 50 mins. Allow to cool in the tin before turning out and slicing. 

 

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

If you want some dips/spreads to serve with this, try these:

Inspired the “Life-Changing Loaf of Bread” by My New Roots and “Gut Makeover Bread” by Jeannette Hyde.

Gluten Free Bread Recipe Eli Brecher

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Vegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butter
I don’t know about you, but milkshakes were one of my favourite treats growing up! I used to thrive off that sweet sugar rush and dream of slurping every drop of a refreshingly icy vanilla milkshake. Needless to say I was a little worried how I’d get my milkshake fix after cutting out dairy for my health and slashing my intake of refined sugar…
 
However, I spent a while playing around with natural alternatives and discovered that frozen bananas provide the perfect base for “milkshakes” as they are naturally sweet and creamy, while coconut flour is a fantastic thickener which boasts health benefits such as being high in fibre and essential heart-healthy fats. A spoonful or two of nut butter helps bind everything together, and a scoop of protein powder makes it extra filling and helps to curb your sugar cravings.
 
The “mocha” element comes from a combination of coffee with chocolate – or raw cacao powder to be specific – which is full of minerals like magnesium and a natural stimulant, making it the perfect way to start your day on an energising note!
 
The BEST part of this has to be the chocolate sauce, which is a variation of my 3-ingredient raw chocolate recipe. If you like it runnier, feel free to add a small dash of almond milk. It is unbelievably satisfying and spoonably-thick (if spoonable isn’t a word it should be!)
 
Make sure you check out my other smoothie recipes (all are vegan), like this Strawberries and Cream Smoothie, these Top 3 Green Smoothies, this Mint Chocolate Chip Smoothie and this Chocolate Peanut Butter Cup Milkshake. 
 
Vegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butterVegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butterVegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butter

Vanilla Mocha Milkshake Recipe

This recipe was developed in collaboration with Indigo Herbs using their ingredients.

Ingredients

Makes 1 large or 2 small servings

FOR THE SHAKE
  • 1 frozen banana
  • 2 tablespoons cacao powder
  • 2 teaspoons ground coffee
  • 1 cup almond milk
  • 2 tablespoons coconut flour
  • 1 scoop vanilla protein powder (I use MissFits Nutrition – use code CPB5 for £5 off)
  • 2 tablespoons almond butter
  • Pinch of sea salt
  • Optional: 1 teaspoon maple syrup, cacao nibs (for garnish)
FOR THE CHOCOLATE SAUCE
  • 1 tbsp cacao powder
  • 1 tbsp maple syrup
  • 1/2 tbsp coconut oil
  • 1/2 teaspoon nut butter of choice

Method

  1. Simply blend all ingredients for the shake together until completely smooth and pour into a glass.
  2. Combine all ingredients for the sauce in a small bowl and whisk until fully combined and no lumps remain.
  3. Pour sauce over the smoothie, garnish with cacao nibs, and serve immediately.
I’d love to know if you try this recipe! Leave a comment and rate it, and be sure to take a picture and tag me @cerealandpeanutbutter on Instagram!

Vegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butterVegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butter

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Gluten Free Dairy Free Pumpkin Pie Pancakes Recipe Eli Brecher cereal and peanut butter

These Pumpkin Pie Pancakes make the perfect treat for slow weekend mornings. If you thought pumpkin pie was only for autumn, it’s time to break away from tradition and enjoy these flavours all year long! These decadent pancakes taste incredibly indulgent, but are actually a much healthier take on the traditional pancake recipe – they’re full of nourishing ingredients and like all my recipes, they’re free from gluten, dairy and refined sugar.

Every single bite is loaded with fragrant spices from cinnamon to nutmeg, as well as turmeric which has been hailed for its anti-inflammatory properties (see my post 7 Mind-Blowing Facts About Turmeric here!). The turmeric, together with the pumpkin purée, gives these pancakes their vivid orange colour – perfect for that Instagram shot! I love incorporating turmeric into my recipes like this Turmeric & Goji Porridge and this Golden Turmeric Tonic.

When it comes to pancakes, I’m all about the toppings – I love a combination of fresh fruit, caramelised nuts and seeds (included in recipe below), a lashings of nut butter and a dollop tangy yoghurt. You could even spread over some of my Walnutella and Raspberry Chia Jam to take things to the next level!

Have you made my Chocolate Hazelnut Pancakesyet? If so you’ll know I like them super fluffy! I’d also recommend giving my Popcorn Almond Butter Pancakes a go, or if you’re after something a bit more basic, try my Easy Healthy Pancakes or these Vegan Coconut Banana Pancakes!

Gluten Free Dairy Free Pumpkin Pie Pancakes Recipe Eli Brecher cereal and peanut butter

Gluten Free Dairy Free Pumpkin Pie Pancakes Recipe Eli Brecher cereal and peanut butter

Pumpkin Pie Pancakes Recipe

This recipe was developed in collaboration with Meridian Foods using their light tahini.

Ingredients

(Serves 2)

  • 4 tbsp pumpkin purée (can use tinned, or replace with mashed sweet potato)
  • 2 tbsp almond butter
  • 2 tbsp dairy-free yoghurt (I love Nush cashew yoghurt)
  • 1/4 cup almond milk
  • 1 egg (or flax egg for vegan)
  • 1/3 tsp vanilla extract
  • 2/3 cup gluten-free flour
  • 1 tbsp coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/4 tsp turmeric powder
  • 1/4 cup pecans
  • 3 tbsp pumpkin seeds
  • 3 tsp maple syrup
  • Optional: 1/4 tsp ginger powder, pinch of cloves powder
  • Olive oil, for frying

Method

  1. Arrange the pecans and pumpkin seeds on a baking tray and drizzle with maple syrup and an optional teaspoon of oil. Bake in the oven at 180 C for 10 minutes while you make the pancakes.
  2. In a large bowl, whisk the egg, then add the pumpkin purée, almond butter, almond milk, yoghurt and vanilla and mix well.
  3. In a separate bowl, stir together the flour, sugar, baking powder and spices.
  4. Combine the wet and dry ingredients together and mix until a smooth batter is formed.
  5. Heat the oil in a frying pan and add 2-3 tablespoons of batter. After 2 minutes, flip and cook on the other side for a further minute. Repeat with the rest of the batter.
  6. Remove the nuts and seeds from the oven, place on top of the pancakes and serve hot with extra toppings, like fresh berries, caramelised bananas, Walnutella and Raspberry Chia Jam.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more pancake recipes, check these out: 
 
For more turmeric-related recipes, check these out:

Gluten Free Dairy Free Pumpkin Pie Pancakes Recipe Eli Brecher cereal and peanut butter

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